Maraschino Jelly with Peaches

Ingredients

• Blanch twelve peaches in boiling water
• 2oz. of jelly
• 4 pint of Maraschino

Method

1. 1

   Blanch twelve peaches in boiling water for five minutes; peel, cut in halves, and cover with syrup.

2. 2

   Clarify 2 ounces of jelly and add 1 pint of Maraschino.

3. 3

   Fill a plain cylinder mould with alternate layers of jelly and peaches, letting each layer set before adding the fruit.

4. 4

   Pack the mould in ice for two hours, then turn out onto an ornamental dish.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 461. The excerpt below is the record exactly as published.

Maraschino Jelly with Peaches. —Blanch twelve peaches in boiling water for five minutes ; peel, cut them in halves, put them in a basin, and cover with syrup. Tinned peaches will answer equally well. Clarify 2oz. of jelly, and add 4 pint of Maraschino

Cook this with the app: pantry check, scaling, and the assistant.